The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.

本研究的目的是评估超声辅助调味对鸡胗质量的影响。结果表明，随着腌制时间的延长，鸡胗的产量、持水性（WHC）、亮度（L *）、红度（a *）和弹性显着降低，而剪切力、硬度和咀嚼性显着降低。增加（P  < 0.05）。相同时间下，超声组的产量、WHC、弹性和压痛均显着高于非超声组（P < 0.05)。尤其是当炒制时间为30 min时，超声组的产量、WHC和弹性分别比非超声组分别提高了2.13%、0.97%和10.53%，剪切力降低了21.22%，分别。此外，超声预处理增加了芳香族化合物、短链烷烃、醇类、醛类和酮类的含量，主成分分析表明C-50（未经超声预处理50 min）和U-30（30 min）超声预处理）味道相似。因此，超声预处理是提高鸡胗品质、缩短加工时间的潜在途径。